From Our Food and Drink Archives

Lightened Quiche Lorraine

This lighter version of a classic quiche features evaporated skim milk and fewer whole eggs in the creamy filling.



1 cup (250 mL) whole wheat flour
¼ tsp (1 mL) pepper
Pinch salt
3 tbsp (45 mL) evaporated skim milk
2 tbsp (30 mL) canola oil



¾ cup (185 mL) evaporated skim milk
2 eggs
3 egg whites
½ tsp (2 mL) herbes de Provence (available in spice aisle)
½ cup (125 mL) shredded two-year-old cheddar cheese
4 slices precooked extra-lean Canadian back bacon, chopped
2 green onions, chopped


  1. For crust, whisk together flour, pepper and salt in a medium bowl. Add milk and oil, then stir until mixture is combined and holds together.
  2. Press dough into a disc, then roll out between 2 pieces of waxed paper or parchment into a circle large enough to line a 9-inch (23 cm) flan pan or pie plate. Line pan with dough and crimp edges. Prick dough with fork.
  3. Preheat oven to 400°F (200°C).
  4. Line dough with foil and pie weights or dry beans. Bake in centre of oven for about 10 minutes. Remove foil and weights, then bake for 8 minutes, until light golden. Let cool. Leave oven on.
  5. For filling, whisk together milk, eggs, egg whites and herbes de Provence. Set aside. Sprinkle bottom of crust with cheese, bacon and green onions. Gently pour in egg mixture.
  6. Bake for about 20 minutes, until knife inserted in centre comes out clean. Let cool slightly before serving.
Serves 6 to 8


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